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Eggplant Caviar

Barbecue.Master's picture
Ingredients
  Eggplant 1 Large
  Olive oil 3 Tablespoon, divided use
  Tomato 1 Medium, seeded and chopped
  Diced green onions 1⁄4 Cup (4 tbs)
  Diced bell pepper 1⁄2 Cup (8 tbs) (Green Or Yellow)
  Sliced black ripe olives 3 Tablespoon
  Lemon juice 1⁄2 Tablespoon
  Pita bread wedges 4 , warmed
  Salt To Taste
  Pepper To Taste
Directions

Cut the eggplant in half lengthwise and brush the cut surfaces with 1 tablespoon olive oil.
Place in basket and rotate for 30 to 40 minutes or until the eggplant is very soft.
Scrape the eggplant pulp out of the skin into a bowl.
Chop the eggplant pulp and stir in the remaining 2 tablespoons olive oil, tomato, green onions, bell pepper, olives, lemon juice, salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1152 Calories from Fat 486

% Daily Value*

Total Fat 56 g85.9%

Saturated Fat 6.8 g33.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1779.1 mg74.1%

Total Carbohydrates 146 g48.6%

Dietary Fiber 23.1 g92.5%

Sugars 16.2 g

Protein 24 g48.3%

Vitamin A 42.3% Vitamin C 154.2%

Calcium 23.8% Iron 27.5%

*Based on a 2000 Calorie diet

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Eggplant Caviar Recipe